Rich Sesame Sauce

• 1/4 cup sesame paste (tahini), available in Chinese and Greek markets and specialty food shops
• 1/2 cup crunchy peanut butter
• 1/2 cup freshly brewed tea or water
• 2 tablespoons chili oil
• 2 tablespoons sugar
• 3/4 cup light soy sauce
• 1/2 cup sesame oil
• 2 tablespoons finely minced garlic
• 1/4 cup red wine vinegar
• 2 tablespoons Chinese black rice vinegar, available in Chinese and Oriental grocery stores and supermarkets
• 6 tablespoons corn, peanut or vegetable oil
• 1 1/2 tablespoons roasted Sichuan peppercorns (see note)
• Freshly ground pepper to taste
• 1 cup finely chopped scallions, green and white parts combined

1. Combine the sesame paste and peanut butter in a mixing bowl.
2. Start beating with a wire whisk while gradually adding the tea or water.
3. Stir until smooth.
4. Add all the remaining ingredients except the chopped scallions.
5. Cover and refrigerate.
6. This sauce may be made as far in advance as 24 hours.
7. Stir in the scallions just before serving.
8. This can also be used as a cold sauce on cold noodles or poached chicken.

sesame paste, crunchy peanut butter, freshly brewed tea, chili oil, sugar, soy sauce, sesame oil, garlic, red wine vinegar, chinese black rice vinegar, corn, freshly ground pepper, scallions

Taken from cooking.nytimes.com/recipes/10490 (may not work)